I had some cream and bacon in my fridge that needed to be used up. Then, I remembered that I had a recipe I found on What’s Cookin? that was posted by Cheryl. It was for Garlic Chicken Farfalle and it used both cream and bacon. Now, I did have to make it a little different because of the ingredients I had in my house. I didn’t have the Lawry’s bottled mesquite marinade, but I did have a McCormick Grill Mates dry seasoning packet of mesquite marinade so I used that. I made the packet according to the direction on the back for the marinade and put that over the chicken. After the chicken had been cooking the the crock pot for a little bit, I opened it made sure all the chicken was pushed down into the marinade. I also didn’t have bow tie pasta, so I used rotini. I only used 1/2 pound of bacon. One pound seemed like a lot. I also just shook in the pepper, 1 tablespoon seemed way too much for me. Last change, I didn’t have shredded Parmesan cheese, so I used the grated stuff in the green can. You know what I’m taking about. I know, but what can I say. It’s what I had on hand, I usually only use the canned stuff for topping off the recipe I have for Divine Breadsticks and the kids like it on top of their spaghetti. I know it would have turned out a lot better if I had real Parmesan cheese, but it still worked and was still good. I do have to say the bacon was my favorite part, so I’ll definitely do 1 whole pound next time. As far as the chicken, I could take it or leave it. Maybe that’s because I didn’t have the Lawrys marinade. I would be perfectly content to just have the bacon in this dish.
Garlic Chicken Farfalle
16 oz. Farfalle (bowtie) pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper (I just sprinkle in son pepper 1 Tbsp seemed way to much)
1/2 c. butter
1 lb. bacon, crumbled
1 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
In the crock pot cool chicken and bottle of marinade on low for 6-8 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (it just falls apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded Parmesan cheese on top.